Preheat oven to 425°F. Bake cakes until batter has risen above dish, top edges are dark brown, and centers are still soft and runny, about 15 minutes, or about 18 minutes for refrigerated batter. Run small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes. Using hot pad and holding dish very firmly, place plate gently atop 1 cake and invert onto plate. Repeat with remaining cakes. Dust with powdered sugar. Top with crystallized ginger. Serve cakes with rum-ginger ice cream.

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Recent Review

Came out of the ramekin very nicely, but it was not one of the best tasting molten cakes. I would recommend omitting the spices or stick with more traditional molten cake recipe. I prefer both the taste and the texture of other similar recipes that I have tried, and I will be sticking to those in the future.